Pork roast with ratatouille | Jacques Pépin Cooking At Home | KQED
HTML-код
- Опубликовано: 27 сен 2024
- Break out your favorite roasting dish for Jacques Pépin's pork roast with ratatouille recipe. Jacques pushes whole garlic wedges into the pork shoulder before browning. Big chunks of vegetables and the natural liquid from the vegetables and meat make this a moist and satisfying meal.
What you'll need:
2 lbs pork shoulder, 3 garlic cloves, 1 onion, 1 eggplant, 1 zucchini, 1 tomato, 1/2 tsp herb de Provence (or Italian seasoning), salt and pepper, chives or parsley
Jacques Pépin Cooking At Home
Episode 141: Pork roast with ratatouille
Subscribe to watch a new Jacques Pépin video every Wednesday:
www.youtube.co....
#jacquespepin #howto #pork #porkroast #slowcook #comfortfood
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Discover more recipes and fun with food on @KQED Food 
Хобби
Jack keeps it simple. No ego. That's what makes him so special
The world needs more of this and less of the other stuff.
made me joyously laugh out loud
I know right. Gawd damn liberals.
@@faceious2006 ... Your comment is the thing we need less of.
@@frankhoffman3566 Go find your safe space and cry liberal
@@faceious2006 .... It's a shame that people can't just enjoy a cooking video by a master chef, without injecting political propaganda into it.
We all know just how screaming hot that roast was. The man took it like a beast and sliced it anyway. What a legend.
eddie-- asbestos hands!
You don't have to touch very much/hard if your knife is sharp.
I believe this was the start of ASMR for me in the 90s as a kid watching this on a saturday morning. I was bored out of my mind but had this playing on the TV for background noise.. I always fell asleep on the couch again until my mom came over to yell at me lol
I could watch Chef chop things and talk all day. Relaxing and entertaining
That Pork roast with ratatouille looks really good, especially when you have a piece of bread and a glass of wine with it!
Chef Pépin absolutely maximizing the flavor to effort ratio. This looks so easy! Looking forward to trying it out.
This recipe is easy yet really makes sense! I will make it! I have done Asian flavours, such as Japanese miso and Chinese doubanjiang (fermented bean paste), using the same straightforward and easy procedures, and the results were phenomenal, so I KNOW this dish from JP will be phenomenal!
“Flavor to effort ratio” that is the best description of this cooking at home series. Right on the money.
the best tasty dishes are those that cook together in a pot and in the oven
I made this recipe and it is really good. Making it again this weekend.
I have it going right now! 😁
What a legend and to think we get all of these videos for free.
Chef Jacques Pepin! You probably know this, but there are very many lucky people that have watched you for many years. My first time was in the late 1980's on Ready Set Cook!. Always kind. Always informative. Always eager to teach us home cooks simplicity with elegance. Thank you Sir.
Merci Chef!
Deepest respect and affection to Chef Pepin. Merci Jacque.
My mom would stud her pork roasts with garlic as well. She would slice the garlic thinner and stud it more.
Same with my mom and her leg of lamb
Stick Around Jaques Pepin. ❤❤❤❤❤❤❤❤❤
Jacques is the greatest of all time. Jacques! Jacques! Jacques!
Could fall asleep listening to him. What a cook and nice guy
That looks gooooood
i love how he cut everything on the same board without stopping to sanitize it first. it made the presentation much more authentic in my opinion. home kitchens aren't surgery-room sterile, and i appreciate that little detail. 10/10 would eat.
Exactly, everything‘s going to be cooked anyways so why stop and sanitize the cutting board. Clean it at the end like we all do at home. It’s not rocket science right.
@@taritabonita22 At home, yeah. Though in an actual restaurant it's a good safety protocol incase something undercooked is served, or if unknowingly somebody cuts lettuce for a salad on a board just used for chicken.
today I learn that herbs de Provence is similar to Italian seasoning! Jacques never stop surprising me!!! I have a small bottle of Italian seasoning and don't know what to do with it! now I know...
If I'm not mistaken it just has a few other herbs, one I remember that sticks out is lavender.
Another typical recipe from Jacques -- simple, accessible and brilliant. He's been one of my favorite chefs for decades.
Jack makes a lot of peasant food. This is it. Not that difficult, and so much better than paying three prices for something not-so-good out.
I love him.
Just love and respect this man !!!
Just did this with bone-in Chicken thighs! It was great. Love seeing the Master at work.
I miss watching his an Julia's shows they did together. I'll probably binge watch them after this.
Another very easy recipe from the Maestro. Looks great! I could happily watch him just peel onions honestly.
YUM!! I'm making it
You are the modern Julia child's. Love your expertise
Jacques Pepin is such a magnificent man who has contributed so much to humanity over time . I wish I could stop the aging process for him so he would be around for another 30 years. People who beautify the world are invaluable. The world treasures you Jacques ! Please stay healthy.
Jacques is looking great. Vibrant!
Jacque I love that you use those cheap lightweight knives that sharpen easy and not some 300 dollar beast, thanks for being practical.
Can't believe I found jacques pepin, he is my favorite chef!
He is awesome. Read his book "The Apprentice" it's pretty fascinating.
I guess I can give my oven a break from my usual baking! The "chunks" of veggies and no added liquid! I've almost always done the same way with garlic for any type of roast (I'm a garlic addict)! Thank you Jacques for enlightening all of us how simple is best!
I don’t really eat pork but it’s Jacques Pepin so I’ll watch
I wish I had a 1/4 of Chef Pepin's talent for cooking. He's the only one I was refer to as " Chef ". Everyone else is just a cook.
Delicious😋 as always,Pepin makes it look easy! ❤❤❤❤❤❤👍👍👍👍
I made one of his ratatouille recipes the other day and it has only veg and some salt & pepper in it, tiny touch of water. No stock. And my god the flavour was gorgeous, really amazed me how much depth it had
Beautiful using a shoulder instead of a loin, which is often to dry and flavorless.
Great way to start my morning 😊🌄
Blessings upon this man! I wish he did longer episodes but I understand.
It’s always a joy to see & hear Chef Pepin. I’d be happy watching him boil water.
a watched jacques never boils
My mom is Chilean and German and makes this for me since I was a kid..since 1968..:)
This has some nice tips I will show it to her. Like the thick cut vegetables and holes for the garlic...helps not to overcook and not burn...for longtime cooking. Thank you.
Nothing says "Summer", quite like ratatouille. Looks delicious!
More Jacques Pepin please, can't get enough of him. He's a cultural icon.
Simple, hearty.
I'm browning my pork now! I like to cook for family while camping. I think this will be a wonderful dish to make in an iron pot on the fire this October. I'm imagining a touch of smoke will make this very special. I's so simple. It will give me time to make first class mashed potatoes as well. Some kind of salad course... It will be eaten around a fire in the dark, cool forest. Pretty good! Thank You!
Master Chef Pepin, thank you.
Thank you M. Pepin! Good to see you.
Looks great Jacques. Happy Cooking and Bon Appetit.
Chef Pepin made it look so easy and delicious!. I know I can make this.. thanks Chef! You're a blessing!.
Only just found these videos. I’ve learnt more about home cooking in that time than years of looking at others, which always seem so complicated for a fella like me who hasn’t done much cooking. The simplicity of this dish caused me to spontaneously clap at the end!
I love the simplicity. It shows the experience. He’s the AC/DC of cooking.
So easy, and so delicious.
Love these videos from the pre-cross contamination, pre-COVID era 👩🍳🙂. Jacques makes its best everytime and somehow manages to minimize your stress during the day.
I'm fixing this today, yippee!
Thank you so much.
Beautiful
The incomparable Pepin ! Always a pleasure to see and learn.
Does anyone else watch his new videos and get sad because he’s getting old 🥺 I’ve been watching him since I was a kid
not enough commenting or likes on Jacques videos! c'mon people lets go. this man is one in a trillion!
Yes I'll be doing that.
i absolutely love watching Jacques Pépin videos. the most wonderful, rational, relaxing vids anywhere. ok, one also learns how to cook as a bonus!! :)
YUM!!! Love your show thanks!!
Simple and you can’t mess it up.
This man is a gem. Grew up watching him with my dad Saturday mornings didn't even mind him changing my cartoons lol
I've made this several times. Everyone likes it.
Thank you for this, Chef Pépin! You are such an inspiration with great home everyday cooking...max flavors with beautifully simple classic techniques.
Carving a hot roast, been there. Too lazy to get something to protect my hands. So nice to see Jacques is like so many of us in this regard. 😂. And that’s the smallest pork shoulder I’ve seen. The ones they sell are usually for pulled pork and are two or three times as large.
Yeah, and it really shrunk a lot after cooking.
Hot...says the man with asbestos fingers.
@@L.Spencer Right? If it's hot for Chef Pepin imagine how hot it is for the rest of us. lol
I take a large one and cut it down for several meals. One for roast, another pulled and usually two portions for carnitas.
@@lynnstlaurent6789 Nice!
Even at his age, he still keeps his flair
I made this recipe last Christmas, but I had to substitute the zucchini for a local vegetable. It tasted heavenly. The only thing I changed is did this with tenderloin and added way more vegetables.
Another delicious video by my man Jacq. Thank you!
Love this guy
Beautiful simplicity!
Jacque's the best! And of course John FW 🍎
My God, I swear I can smell this cooking. Makes my mouth water...
God Bless you Chef Jacques!!! Thank you for sharing all of your culinary wisdom! Love you!
J'adore ❗❤️🤤
I love pork! This dish looks so delicious! Thank you so much Jacques for sharing your recipe and for sharing your cooking techniques!
Thank you Chef Pepin, all your recipes look so delicious!
outstanding Master Pepin so easy big love ya I've got all of your books this year big thank you for your autograph too
The golden god- I love Jacques!!
Proper cooking 👌 bloody lovely ❤️👍
Terrific, Jacques..! 👍🏻
I Love these elegant videos.
Looks great I’m going to make this tomorrow !
Thank you!
Let us know how it turns out!
Pure treasure
Amazing, thank you chef!
My next Sunday dinner!
Happy cooking, Jacques!
I do the same, and it works Thanks
I'm gonna make this. It looks delicious.
Looks great, especially because I'm on a low carb diet these days:)
CLASSIC ! ! !
Had a choice. The Jacques Pepin Today's Gourmet Pork roast from 1990. Or This one from 2020. Old Jacques versus young Jacques. I chose this one because of the ratatouille. It didn't didn't disappoint. It was delicious. I upped the ingredients as I did a massive size Pork Roast.
Whether it's pre internet copying recipes from a TV screen, or now with an easier copy/paste, he is still the best out of all the chefs both then or now, with all the thousands of cooks on the internet.
1:26 what my basketball coach said when I asked to join the team
And did you go on a diet?
Oui chef!
Having eggplant, zucchini and tomatoes in abundance right now will definitely be making this! So simply, little effort and looks so delicious!
Some nice bread and some pickles andccx a glass of wine.
Viva la France 🇫🇷 ✝️❤️💯
Made this last night! it was great
Thanks for sharing 🌻